SALTED CARAMEL POTS

- METHOD -

Combine the sugar, water and Cape Herb & Spice Himalayan Pink Salt in a pot over medium heat. Whisk the mixture slightly until the sugar has dissolved. Bring the mixture to a boil until it turns an amber colour then remove from the heat. Briskly whisk in the cream and place the pot back over the heat. Whisk while adding in the vanilla essence and cook for a few minutes again until the sugar has dissolved. Slowly pour the hot cream mixture into the beaten eggs while whisking briskly. Pour the mixture into small bowls and place the bowls in a roasting dish. Fill the roasting dish with boiling water until it reaches halfway up the sides of the bowls. Carefully place the roasting dish in the oven and bake the pots for 40 minutes. Carefully remove from the oven and allow to cool for at least 30 minutes before transferring to the fridge to set for about 4 hours.

Top with a sprinkling of extra Cape Herb & Spice Himalayan Pink Salt.

*Keep an eye out for our Salted Caramel Pots video on YouTube: https://www.youtube.com/watch?v=uDsT3j-F5Ag

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger http://baking-ginger.com/